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Ingredients
Serves: 4

300g fresh egg noodles

180 ml (3/4 cup) vegetable or chicken stock

60ml (1/4 cup) soya sauce

1 tablespoon cornflour

2 tablespoons vegetable or peanut oil

2 celery sticks, chopped

200g mushrooms, sliced

1 red capsicum, sliced

1 medium onion, sliced

150g beansprouts

100g snow peas

DirectionsPrep:15min › Cook:15min › Ready in:30min

Bring a pot of lightly salted water to a boil. Steep noodles in the boiling water for 1 minute, then drain.

In a small bowl, whisk together the stock, soya sauce and cornflour.

Heat the oil in a wok over medium-high heat. Stir in the celery, mushrooms, red capsicums and onion and cook for about 3 minutes. Add the stock mixture, beansprouts and snow peas. Continue to cook and stir for about 5 minutes, until vegetables are tender but crisp.